JPH07115890A - Emulsified oil and fat composition for puff, puff case and preparation of puff case - Google Patents
Emulsified oil and fat composition for puff, puff case and preparation of puff caseInfo
- Publication number
- JPH07115890A JPH07115890A JP5264520A JP26452093A JPH07115890A JP H07115890 A JPH07115890 A JP H07115890A JP 5264520 A JP5264520 A JP 5264520A JP 26452093 A JP26452093 A JP 26452093A JP H07115890 A JPH07115890 A JP H07115890A
- Authority
- JP
- Japan
- Prior art keywords
- fat composition
- weight
- puff
- emulsified oil
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、少量の卵量でも、従来
法により得られるシューケース（「シュー皮」ともい
う。以下、同じ）よりもボリュームが大きく、且つ食感
や風味の良好なシューケースが得られるシュー用乳化油
脂組成物、並びに該シュー用乳化油脂組成物を含有する
シューケース及び該シューケースの製造方法に関するも
のである。BACKGROUND OF THE INVENTION The present invention has a larger volume than a shoe case obtained by a conventional method (hereinafter also referred to as "shoe skin"; the same applies) even with a small amount of eggs, and has a good texture and flavor. The present invention relates to an emulsified oil-and-fat composition for a shoe that provides a shoe case, a shoe case containing the emulsified oil-and-fat composition for a shoe, and a method for producing the shoe case.
【０００２】[0002]
【従来の技術及び発明が解決しようとする課題】シュー
ケースは、水と油脂類を沸騰させた後、小麦粉を加え糊
状になるまで練り上げ、次に卵を加えて適度な硬さに調
整して得られる生地を、天板に絞ってオーブンに入れて
焼成することにより製造される。この際、適量の水と熱
とによって小麦粉中の澱粉の糊化を十分に行って、急速
にグルテンの粘性を引き出し、また、卵を添加するに際
しては、熱による凝固を防ぎながら分散・混合する必要
と同時に、小麦のグルテンを引き出しながら種を軟化さ
せてペースト状にする手加減が必須となる。このような
工程を十分に実施して初めて釜入れ後に正常な膨張と凝
固が得られ、空洞をもったシューケースが得られるので
あるが、適度なボリュームを得るには多量の卵が必要で
ある。しかし、多量の卵を添加すると、卵臭くなり、風
味が損なわれる。このように、従来法においては卵量に
よってシューケースのボリュームが決定されるため、風
味とボリュームや食感との両立ができないのが現状であ
る。BACKGROUND OF THE INVENTION A shoe case is prepared by boiling water and fats and oils, adding flour and kneading the mixture until it becomes a paste, and then adding eggs to adjust the hardness to an appropriate level. The dough thus obtained is squeezed into a top plate, put in an oven, and baked. At this time, the starch in the wheat flour is sufficiently gelatinized with an appropriate amount of water and heat to rapidly bring out the viscosity of gluten, and when eggs are added, they are dispersed and mixed while preventing coagulation due to heat. At the same time as it is necessary, it is essential to control the seeds by softening the seeds while pulling out wheat gluten to form a paste. Only after adequately carrying out such a process can normal expansion and solidification be obtained after pouring, and a shoe case with cavities can be obtained, but a large amount of eggs are required to obtain an appropriate volume. . However, when a large amount of eggs are added, the egg smells and the flavor is impaired. As described above, in the conventional method, since the volume of the shoe case is determined by the amount of eggs, it is the current situation that the flavor cannot be compatible with the volume and texture.
【０００３】従って、本発明の目的は、少量の卵量で
も、従来法により得られるシューケースよりもボリュー
ムが大きく、且つ食感や風味の良好なシューケースが得
られるシュー用乳化油脂組成物、並びに該シュー用乳化
油脂組成物を含有するシューケース及び該シューケース
の製造方法を提供することにある。Therefore, an object of the present invention is to provide an emulsified oil and fat composition for a puff which has a larger volume than a puff case obtained by a conventional method and which has a good texture and flavor even with a small amount of eggs. Another object of the present invention is to provide a shoe case containing the emulsified fat composition for the shoe and a method for producing the shoe case.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、上記目的
を達成すべく鋭意研究した結果、有機酸モノグリセリド
がシューケースのボリュームと食感（口溶け・ソフト
さ）を向上させること、そしてこの有機酸モノグリセリ
ドのシューケースに対する効果は有機酸モノグリセリド
と水との液晶（ニート相）の効果であることを見出し
た。即ち、シューケース製造工程中の小麦粉の糊化にお
いて、小麦粉中の澱粉が有機酸モノグリセリドの液晶
（ニート相）の作用により糊化抑制をうけて生地粘度の
低下が起こり、これにより吸卵量の低減・焼成中のベー
パーアクションに有利に働き、シューケースのボリュー
ム増大・シューケースの薄さ・内相に巣がない・口溶け
がよい等や澱粉と有機酸モノグリセリドの液晶とのコン
プレックス能による低温保存での食感の変化が少ない等
の優れた性質をもつシューケースが得られる。しかし、
有機酸モノグリセリドの液晶は４０℃以下で極めて不安
定であり、短時間で結晶化し、シューケースのボリュー
ム増大等の効果が低下する。Means for Solving the Problems As a result of intensive studies to achieve the above-mentioned object, the present inventors have found that organic acid monoglyceride improves the volume and texture (melting in the mouth / softness) of shoe cases, and It was found that the effect of organic acid monoglyceride on the shoe case is the effect of liquid crystal (neat phase) of organic acid monoglyceride and water. That is, in the gelatinization of wheat flour during the shoe case manufacturing process, the starch in the wheat flour undergoes gelatinization suppression due to the action of the organic acid monoglyceride liquid crystal (neat phase), resulting in a decrease in the dough viscosity. Decreases the vapor action during baking, increases the volume of the shoe case, thins the shoe case, has no nest in the internal phase, has good mouth-melting, etc., and preserves it at low temperature due to the complexing ability of starch and liquid crystals of organic acid monoglyceride. It is possible to obtain a shoe case having excellent properties such as little change in texture in food. But,
Liquid crystals of organic acid monoglyceride are extremely unstable at 40 ° C. or lower, and crystallize in a short time, and the effect of increasing the volume of the shoe case is reduced.
【０００５】そこで、更に、本発明者らは、有機酸モノ
グリセリドの液晶の安定化について鋭意研究した結果、
特定量のジグリセリドを含有する油脂組成物が有機酸モ
ノグリセリドの液晶の安定化に極めて有効であることを
見出し、本発明を完成した。Therefore, the present inventors have further earnestly studied the stabilization of liquid crystal of organic acid monoglyceride,
The present invention has been completed by finding that an oil and fat composition containing a specific amount of diglyceride is extremely effective in stabilizing the liquid crystal of an organic acid monoglyceride.
【０００６】即ち、本発明は、有機酸モノグリセリド
０．０５〜２０重量％及びジグリセリド０．２０〜３５
重量％を含有することを特徴とするシュー用乳化油脂組
成物を提供するものである。また、本発明は、上記シュ
ー用乳化油脂組成物を含有することを特徴とするシュー
ケースを提供するものでもあり、更に、シューケース生
地の調製時、シューケース生地原料に上記シュー用乳化
油脂組成物を添加混合し、その後シューケース生地を焼
成することを特徴とするシューケースの製造方法をも提
供するものである。That is, the present invention relates to an organic acid monoglyceride of 0.05 to 20% by weight and a diglyceride of 0.20 to 35.
An emulsified oil-and-fat composition for puffs, which is characterized by containing wt%. The present invention also provides a shoe case characterized by containing the above-mentioned emulsified oil-and-fat composition for shoes, and further, during the preparation of shoe-case dough, the above-mentioned emulsified oil-and-fat composition for shoes is used as a raw material for the shoe case. The present invention also provides a method for producing a shoe case, which comprises adding and mixing the materials, and then baking the shoe case material.
【０００７】以下、まず本発明のシュー用乳化油脂組成
物について詳述する。本発明のシュー用乳化油脂組成物
に含まれる有機酸モノグリセリド（グリセリン有機酸脂
肪酸モノエステル）は、グリセリン脂肪酸モノエステル
の３位の−ＯＨ基を有機酸でエステル化した化合物であ
る。有機酸モノグリセリドを構成する脂肪酸としては、
炭素数１４〜２２の飽和脂肪酸が好ましい。この炭素数
１４〜２２の飽和脂肪酸としては、例えば、ミリスチン
酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘ
ン酸が挙げられる。これらの飽和脂肪酸は一種で構成さ
れていても良いし、二種以上が混合されて構成されてい
ても良い。First, the emulsified oil / fat composition for a shoe of the present invention will be described in detail below. The organic acid monoglyceride (glycerin organic acid fatty acid monoester) contained in the emulsified oil and fat composition of the present invention is a compound obtained by esterifying the -OH group at the 3-position of glycerin fatty acid monoester with an organic acid. As the fatty acid that constitutes the organic acid monoglyceride,
A saturated fatty acid having 14 to 22 carbon atoms is preferable. Examples of the saturated fatty acid having 14 to 22 carbon atoms include myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. These saturated fatty acids may be composed of one kind, or may be composed of a mixture of two or more kinds.
【０００８】また、上記有機酸モノグリセリドを構成す
る有機酸の例としては、酢酸、プロピオン酸、酪酸等の
低級脂肪酸で構成されるモノカルボン酸；シュウ酸、コ
ハク酸等の脂肪族飽和ジカルボン酸；マレイン酸、フマ
ル酸等の脂肪族不飽和ジカルボン酸；乳酸、リンゴ酸、
酒石酸、ジアセチル酒石酸、クエン酸等のオキシカルボ
ン酸；及びグリシン、アスパラギン酸等のアミノ酸を挙
げることができる。この有機酸としては、炭素数１０以
下（更に好ましくは炭素数４〜８）のものが好ましい。
具体的には、クエン酸、コハク酸、酒石酸、及びジアセ
チル酒石酸が好ましく、特に、クエン酸、コハク酸が好
ましい。尚、市販の有機酸モノグリセリドは未反応の有
機酸やグリセリン脂肪酸モノエステル等を一部に含む
が、本発明に使用しても差し支えない。Examples of the organic acid constituting the above organic acid monoglyceride include monocarboxylic acids composed of lower fatty acids such as acetic acid, propionic acid and butyric acid; saturated aliphatic dicarboxylic acids such as oxalic acid and succinic acid; Aliphatic unsaturated dicarboxylic acids such as maleic acid and fumaric acid; lactic acid, malic acid,
Examples thereof include oxycarboxylic acids such as tartaric acid, diacetyltartaric acid and citric acid; and amino acids such as glycine and aspartic acid. The organic acid preferably has 10 or less carbon atoms (more preferably 4 to 8 carbon atoms).
Specifically, citric acid, succinic acid, tartaric acid, and diacetyltartaric acid are preferable, and citric acid and succinic acid are particularly preferable. Although commercially available organic acid monoglyceride partially contains unreacted organic acid, glycerin fatty acid monoester, etc., it may be used in the present invention.
【０００９】本発明のシュー用乳化油脂組成物中の上記
有機酸モノグリセリドの含有量は、０．０５〜２０重量
％、好ましくは０．１〜５重量％である。上記含有量が
０．０５重量％未満であると、澱粉の糊化抑制効果が不
十分になり、十分なボリュームがでず、また２０重量％
超であると、澱粉の糊化抑制効果が大きすぎて吸卵量が
減少し、十分安定なシューケース生地が得られない。The content of the organic acid monoglyceride in the emulsified oil and fat composition for puffs of the present invention is 0.05 to 20% by weight, preferably 0.1 to 5% by weight. If the above content is less than 0.05% by weight, the effect of suppressing the gelatinization of starch becomes insufficient, and a sufficient volume cannot be obtained.
If it is over, the effect of suppressing gelatinization of starch is too large and the amount of egg sucked is reduced, so that a sufficiently stable shoe case dough cannot be obtained.
【００１０】また、本発明のシュー用乳化油脂組成物に
含まれるジグリセリドは、グリセリンと脂肪酸とのジエ
ステルである。グリセリンに結合する脂肪酸の結合部位
はα、β−位のいずれでも良く、α−及びα’−位に脂
肪酸が、又はα−及びβ−位に脂肪酸が結合していても
良い。また、ジグリセリドを構成する脂肪酸には、不飽
和脂肪酸と飽和脂肪酸が混在していても良いが、好まし
くはジグリセリド全脂肪酸残基に対して不飽和脂肪酸残
基が６０重量％以上（更に好ましくは７０重量％以上）
である。但し、飽和ジグリセリドは全ジグリセリドに対
して好ましくは２０重量％未満、より好ましくは１０重
量％以下である。また、ジグリセリド全脂肪酸残基に対
して炭素数１６〜２２の鎖長を有する不飽和脂肪酸残基
が６０重量％以上であることが好ましい。このようなジ
グリセリドを構成する不飽和脂肪酸としては、炭素数１
４〜２２の不飽和脂肪酸が挙げられる。具体的には、オ
レイン酸、リノール酸、リノレイン酸、アラキドン酸、
及びエルカ酸等の不飽和脂肪酸が挙げられる。The diglyceride contained in the emulsified oil and fat composition for puffs of the present invention is a diester of glycerin and fatty acid. The binding site of the fatty acid that binds to glycerin may be at either the α or β-position, and the fatty acid may be bound to the α- and α'-positions or the fatty acid may be bound to the α- and β-positions. In addition, unsaturated fatty acids and saturated fatty acids may be mixed in the fatty acids constituting the diglyceride, but the unsaturated fatty acid residues are preferably 60% by weight or more (more preferably 70%) with respect to the total fatty acid residues of the diglyceride. Weight% or more)
Is. However, the saturated diglyceride is preferably less than 20% by weight, more preferably 10% by weight or less, based on the total diglycerides. Moreover, it is preferable that the unsaturated fatty acid residue having a chain length of 16 to 22 carbon atoms is 60% by weight or more based on the total fatty acid residue of diglyceride. The unsaturated fatty acid which constitutes such a diglyceride has a carbon number of 1
4-22 unsaturated fatty acids are mentioned. Specifically, oleic acid, linoleic acid, linoleic acid, arachidonic acid,
And unsaturated fatty acids such as erucic acid.
【００１１】本発明のシュー用乳化油脂組成物中の上記
ジグリセリドの含有量は、０．２０〜３５重量％、好ま
しくは１〜１０重量％である。上記含有量が０．２０重
量％未満であると、有機酸モノグリセリドの液晶（ニー
ト相）の安定効果が小さく、有機酸モノグリセリドの機
能が十分に発揮されず、また３５重量％超であると、シ
ューケース生地の粘度が低下し、生地安定性が不十分に
なり、オーブン中での膨化が抑制され、小さなシューケ
ースになってしまうので、好ましくない。The content of the above-mentioned diglyceride in the emulsified oil and fat composition of the present invention is 0.20 to 35% by weight, preferably 1 to 10% by weight. When the content is less than 0.20% by weight, the effect of stabilizing the liquid crystal (neat phase) of the organic acid monoglyceride is small, the function of the organic acid monoglyceride is not sufficiently exhibited, and when it is more than 35% by weight, This is not preferable because the viscosity of the shoe case material decreases, the stability of the material becomes insufficient, the expansion in the oven is suppressed, and the shoe case becomes a small shoe case.
【００１２】本発明のシュー用乳化油脂組成物は、上記
有機酸モノグリセリド及び上記ジグリセリドを、上記の
含有量の範囲内で、両者の重量比が有機酸モノグリセリ
ド：ジグリセリド＝１：０．０１〜１：７００の割合、
より好ましくは１：３〜１：２５の割合、更に好ましく
は１：３〜１：６の割合で含有していることが好まし
い。The emulsified oil and fat composition for puffs of the present invention has the above-mentioned organic acid monoglyceride and the above-mentioned diglyceride within the above-mentioned content range, and the weight ratio of the both is organic acid monoglyceride: diglyceride = 1: 0.01-1. : 700 ratio,
The content is more preferably 1: 3 to 1:25, and further preferably 1: 3 to 1: 6.
【００１３】本発明のシュー用乳化油脂組成物の残部
は、主として水及び油脂である。該油脂としては、特に
制限されるものではなく、例えば、大豆油、菜種油、ヒ
マワリ油、オリーブ油、サフラワー油、カボック油、パ
ーム油、コーン油、綿実油、ヤシ油、パーム核油等の植
物油脂類；牛脂、ラード、魚油、鯨油、乳脂等の動物油
脂類を挙げることができる。また、これらの油脂を水添
処理したもの、及びエステル交換したものも使用でき
る。これらの油脂は単独で、また混合して使用すること
ができる。上記油脂の含有量は、本発明のシュー用乳化
油脂組成物中に好ましくは２０〜９５重量％、より好ま
しくは５０〜８５重量％である。また、水の含有量は、
本発明のシュー用乳化油脂組成物中に好ましくは１０〜
９９．７５重量％、より好ましくは１０〜６０重量％、
更に好ましくは１０〜４０重量％である。The balance of the emulsified oil / fat composition for puffs of the present invention is mainly water and oil / fat. The oils and fats are not particularly limited, and examples thereof include vegetable oils and fats such as soybean oil, rapeseed oil, sunflower oil, olive oil, safflower oil, cabox oil, palm oil, corn oil, cottonseed oil, coconut oil, palm kernel oil and the like. Kinds; animal fats and oils such as beef tallow, lard, fish oil, whale oil, milk fat and the like can be mentioned. Also, those obtained by hydrogenating these oils and fats and those obtained by transesterification can be used. These oils and fats can be used alone or in a mixture. The content of the oil or fat is preferably 20 to 95% by weight, more preferably 50 to 85% by weight in the emulsion oil and fat composition for puffs of the present invention. Also, the water content is
In the emulsified oil and fat composition for puffs of the present invention, preferably 10 to
99.75% by weight, more preferably 10 to 60% by weight,
More preferably, it is 10 to 40% by weight.
【００１４】また、本発明のシュー用乳化油脂組成物に
は、カゼインナトリウム、カラギーナン、食塩、クエン
酸ナトリウム、加工澱粉、メチルセルロース、カルボキ
シメチルセルロース、アラビアガム等のシューケース生
地原料の一部を適宜添加することもできる。Further, to the emulsified oil and fat composition for puffs of the present invention, a part of the raw materials for the shoe case dough such as casein sodium, carrageenan, sodium chloride, sodium citrate, modified starch, methyl cellulose, carboxymethyl cellulose and gum arabic is appropriately added. You can also do it.
【００１５】本発明のシュー用乳化油脂組成物の形態と
しては、特に制限されず、油中水型、水中油型、更に二
重乳化型にしても良く、いずれの形態にしても何らシュ
ーケースのボリューム増大及び食感向上の機能性は損な
われない。The form of the emulsified oil and fat composition for a shoe of the present invention is not particularly limited, and may be a water-in-oil type, an oil-in-water type, or a double-emulsion type. The functionality of increasing the volume and improving texture is not impaired.
【００１６】本発明のシュー用乳化油脂組成物は、シュ
ーの種類によっても異なるが、通常、シューケース生地
原料の小麦粉に対して、好ましくは３０〜３００重量％
（対粉）、より好ましくは５０〜２５０重量％（対粉）
用いると良い。The emulsified oil and fat composition for puffs of the present invention varies depending on the type of puffs, but it is usually preferably 30 to 300% by weight based on the flour of the raw material for the puff case.
(Vs powder), more preferably 50-250 wt% (vs powder)
Good to use.
【００１７】次に、本発明の前記シュー用乳化油脂組成
物を含有する本発明のシューケース及びその製造方法に
ついて説明する。本発明のシューケースは、シューケー
ス生地の調製時、シューケース生地原料に本発明の前記
シュー用乳化油脂組成物を添加混合し、得られる生地を
焼成することにより製造される。本発明の前記シュー用
乳化油脂組成物の添加量は前記の通りであり、また、本
発明の前記シュー用乳化油脂組成物が添加混合されるシ
ューケース生地原料としては、通常用いられているもの
が使用でき、例えば、小麦粉、卵、油脂類、水等の他
に、カゼインナトリウム、カラギーナン、食塩、クエン
酸ナトリウム、脱脂粉乳、膨張剤、乳化剤、澱粉、α化
澱粉、各種フレーバー、小麦蛋白、大豆蛋白等の植物性
蛋白質、全乳、乳製品（含バター）、カルボキシメチル
セルロース、キサンタンガム等の増粘剤、マーガリン、
ショートニング等が適宜使用される。また、生地の調製
及び焼成は常法により行えば良い。また、本発明の前記
シュー用乳化油脂組成物の添加時期は、シューケース生
地の調製工程における水と油脂類との混合時が好まし
い。Next, the shoe case of the present invention containing the emulsified oil / fat composition for the shoe of the present invention and the method for producing the same will be described. The shoe case of the present invention is produced by adding and mixing the above-mentioned emulsified oil and fat composition for a shoe of the present invention to the raw material of the shoe case during preparation of the shoe case dough, and baking the obtained dough. The addition amount of the emulsified oil / fat composition for the shoe of the present invention is as described above, and as a shoe case dough raw material to which the emulsified oil / fat composition for the shoe of the present invention is added and mixed, those usually used Can be used, for example, wheat flour, eggs, oils and fats, water and the like, sodium caseinate, carrageenan, salt, sodium citrate, skim milk powder, expanding agent, emulsifier, starch, pregelatinized starch, various flavors, wheat protein, Vegetable proteins such as soybean protein, whole milk, dairy products (including butter), carboxymethyl cellulose, thickeners such as xanthan gum, margarine,
Shortening etc. are used appropriately. Further, the dough may be prepared and baked by a conventional method. Further, the time for adding the emulsified oil / fat composition for a shoe of the present invention is preferably at the time of mixing water and oil / fats in the step of preparing the shoe case dough.
【００１８】このようにして得られる本発明のシューケ
ースは、次のような優れた特徴を有しているものであ
る。 (1)容積（ボリューム）が大きく且つ厚さが薄い。その
ため、口溶けが良好である。また、オーブン内での焼成
直後の容積に対するオーブンから出した時点での容積の
減少率が少ない。 (2)内相に巣がない。そのため、シューケース中に注入
するクリームの量を増大でき、また外観が良好である。 (3)吸卵量を少なくできる。そのため、シューケースの
風味上の欠点である卵臭さが無くなり、風味があっさり
として良好である。 (4)冷蔵庫で保存しても食感の変化が少ない。そのた
め、チルド運送やショーケース中での食感の変化が少な
く、製造直後の食感を長期間維持できる。The shoe case of the present invention thus obtained has the following excellent features. (1) Large volume and thin thickness. Therefore, it melts well in the mouth. Further, the reduction rate of the volume at the time of taking out from the oven is small with respect to the volume immediately after firing in the oven. (2) There is no nest in the internal phase. Therefore, the amount of cream injected into the shoe case can be increased, and the appearance is good. (3) The amount of sucked eggs can be reduced. Therefore, the egg odor, which is a flavor defect of the shoe case, is eliminated, and the flavor is light and good. (4) There is little change in texture even when stored in the refrigerator. Therefore, there is little change in texture during chilled transportation or in a showcase, and the texture immediately after production can be maintained for a long period of time.
【００１９】[0019]
【実施例】次に、実施例及び比較例を挙げて、本発明を
更に具体的に説明する。但し、本発明は、これらの例に
限定されるものではない。EXAMPLES Next, the present invention will be described more specifically with reference to Examples and Comparative Examples. However, the present invention is not limited to these examples.
【００２０】〔実施例１〕 （乳化油脂組成物１の調製）魚油３０重量％、ラード３
０重量％及びグリセリンオレイン酸ジエステル１０重量
％を加熱融解し、これにグリセリンコハク酸脂肪酸モノ
エステル（商品名；ステップＳＳ、花王（株）製）３重
量％を添加し、加熱融解して油性液を得た。次に、カゼ
インナトリウム４重量％、カラギーナン０．３重量％、
食塩１重量％及びクエン酸ナトリウム１重量％を水２
０．７重量％に添加分散し、これを加熱し、水性液を得
た。攪拌しながら上記油性液に上記水性液を加えて乳化
混合し、グリセリンコハク酸脂肪酸モノエステルが液晶
状態にある油中水型乳化油脂組成物（乳化油脂組成物
１）を得た。[Example 1] (Preparation of emulsified oil and fat composition 1) Fish oil 30% by weight, lard 3
0% by weight and 10% by weight of glycerin oleic acid diester were melted by heating, and 3% by weight of glycerin succinic acid fatty acid monoester (trade name; Step SS, manufactured by Kao Co., Ltd.) was added thereto, and the mixture was heated and melted to obtain an oily liquid. Got Next, casein sodium 4% by weight, carrageenan 0.3% by weight,
1% by weight of salt and 1% by weight of sodium citrate in 2 parts of water
0.7% by weight was added and dispersed, and this was heated to obtain an aqueous liquid. The aqueous liquid was added to the oily liquid with stirring and emulsified and mixed to obtain a water-in-oil type emulsified oil and fat composition (emulsified oil and fat composition 1) in which glycerin succinic acid fatty acid monoester was in a liquid crystal state.
【００２１】〔実施例２〕 （乳化油脂組成物２の調製）魚油３０重量％、ラード３
０重量％及びグリセリンオレイン酸ジエステル１０重量
％を加熱融解し、これにグリセリンクエン酸脂肪酸モノ
エステル（商品名；アシダンＬＣ、グリンステッド
（株）製）３重量％を添加し、加熱融解して油性液を得
た。次に、カゼインナトリウム４重量％、カラギーナン
０．３重量％、食塩１重量％及びクエン酸ナトリウム１
重量％を水２０．７重量％に添加分散し、これを加熱
し、水性液を得た。攪拌しながら上記油性液に上記水性
液を加えて乳化混合し、グリセリンクエン酸脂肪酸モノ
エステルが液晶状態にある油中水型乳化油脂組成物（乳
化油脂組成物２）を得た。Example 2 (Preparation of emulsified fat composition 2) Fish oil 30% by weight, lard 3
0% by weight and 10% by weight of glycerin oleic acid diester were heated and melted, and 3% by weight of glycerin carboxylic acid fatty acid monoester (trade name; Acidan LC, manufactured by Grinstead Co., Ltd.) was added, and the mixture was heated and melted to give an oily substance. A liquid was obtained. Next, sodium caseinate 4% by weight, carrageenan 0.3% by weight, salt 1% by weight and sodium citrate 1
By weight, 20.7% by weight of water was added and dispersed, and this was heated to obtain an aqueous liquid. The aqueous liquid was added to the oily liquid with stirring and emulsified and mixed to obtain a water-in-oil type emulsified oil / fat composition (emulsified oil / fat composition 2) in which glycerin carboxylic acid fatty acid monoester was in a liquid crystal state.
【００２２】〔比較例１〕 （乳化油脂組成物Ｃ１の調製）魚油３５重量％及びラー
ド３５重量％を加熱融解し、これにグリセリンコハク酸
脂肪酸モノエステル（商品名；ステップＳＳ、花王
（株）製）３重量％を添加し、加熱融解して油性液を得
た。次に、カゼインナトリウム４重量％、カラギーナン
０．３重量％、食塩１重量％及びクエン酸ナトリウム１
重量％を水２０．７重量％に添加分散し、これを加熱
し、水性液を得た。攪拌しながら上記油性液に上記水性
液を加えて乳化混合し、比較用の油中水型乳化油脂組成
物（乳化油脂組成物Ｃ１）を得た。[Comparative Example 1] (Preparation of emulsified oil / fat composition C1) 35 wt% of fish oil and 35 wt% of lard were heated and melted, and glycerin succinic acid fatty acid monoester (trade name; Step SS, Kao Corporation) was added thereto. 3% by weight) was added and the mixture was heated and melted to obtain an oily liquid. Next, sodium caseinate 4% by weight, carrageenan 0.3% by weight, salt 1% by weight and sodium citrate 1
By weight, 20.7% by weight of water was added and dispersed, and this was heated to obtain an aqueous liquid. The above aqueous liquid was added to the above oily liquid while stirring and emulsified and mixed to obtain a water-in-oil type emulsified oil and fat composition for comparison (emulsified oil and fat composition C1).
【００２３】〔比較例２〕 （乳化油脂組成物Ｃ２の調製）魚油３０重量％、ラード
３３重量％及びグリセリンオレイン酸ジエステル１０重
量％を加熱融解して油性液を得た。次に、カゼインナト
リウム４重量％、カラギーナン０．３重量％、食塩１重
量％及びクエン酸ナトリウム１重量％を水２０．７重量
％に添加分散し、これを加熱し、水性液を得た。攪拌し
ながら上記油性液に上記水性液を加えて乳化混合し、比
較用の油中水型乳化油脂組成物（乳化油脂組成物Ｃ２）
を得た。Comparative Example 2 (Preparation of Emulsified Oil and Fat Composition C2) 30% by weight of fish oil, 33% by weight of lard and 10% by weight of glycerin oleic acid diester were heated and melted to obtain an oily liquid. Next, 4% by weight of sodium caseinate, 0.3% by weight of carrageenan, 1% by weight of sodium chloride and 1% by weight of sodium citrate were added and dispersed in 20.7% by weight of water, and this was heated to obtain an aqueous liquid. The above-mentioned aqueous liquid is added to the above-mentioned oily liquid while stirring and emulsified and mixed, and a water-in-oil type emulsion oil / fat composition for comparison (emulsified oil / fat composition C2)
Got
【００２４】〔比較例３〕 （乳化油脂組成物Ｃ３の調製）魚油３５重量％及びラー
ド３８重量％を加熱融解して油性液を得た。次に、カゼ
インナトリウム４重量％、カラギーナン０．３重量％、
食塩１重量％及びクエン酸ナトリウム１重量％を水２
０．７重量％に添加分散し、これを加熱し、水性液を得
た。攪拌しながら上記油性液に上記水性液を加えて乳化
混合し、比較用の油中水型乳化油脂組成物（乳化油脂組
成物Ｃ３）を得た。Comparative Example 3 (Preparation of Emulsified Oil and Fat Composition C3) 35 wt% of fish oil and 38 wt% of lard were heated and melted to obtain an oily liquid. Next, casein sodium 4% by weight, carrageenan 0.3% by weight,
1% by weight of salt and 1% by weight of sodium citrate in 2 parts of water
0.7% by weight was added and dispersed, and this was heated to obtain an aqueous liquid. The above aqueous liquid was added to the above oily liquid with stirring and emulsified and mixed to obtain a water-in-oil type emulsified oil and fat composition for comparison (emulsified oil and fat composition C3).
【００２５】〔比較例４〕 （乳化油脂組成物Ｃ４の調製）魚油１５重量％、ラード
１５重量％及びグリセリンオレイン酸ジエステル４０重
量％を加熱融解し、これにグリセリンコハク酸脂肪酸モ
ノエステル（商品名；ステップＳＳ、花王（株）製）３
重量％を添加し、加熱融解して油性液を得た。次に、カ
ゼインナトリウム４重量％、カラギーナン０．３重量
％、食塩１重量％及びクエン酸ナトリウム１重量％を水
２０．７重量％に添加分散し、これを加熱し、水性液を
得た。攪拌しながら上記油性液に上記水性液を加えて乳
化混合し、比較用の油中水型乳化油脂組成物（乳化油脂
組成物Ｃ４）を得た。[Comparative Example 4] (Preparation of emulsified oil / fat composition C4) Fish oil 15% by weight, lard 15% by weight and glycerin oleic acid diester 40% by weight were melted by heating, and glycerin succinic acid fatty acid monoester (trade name) ; Step SS, manufactured by Kao Corporation) 3
% By weight was added and the mixture was heated and melted to obtain an oily liquid. Next, 4% by weight of sodium caseinate, 0.3% by weight of carrageenan, 1% by weight of sodium chloride and 1% by weight of sodium citrate were added and dispersed in 20.7% by weight of water, and this was heated to obtain an aqueous liquid. While stirring, the above aqueous liquid was added to the above oily liquid and emulsified and mixed to obtain a comparative water-in-oil emulsified oil / fat composition (emulsified oil / fat composition C4).
【００２６】上記の実施例１〜２及び比較例１〜４で調
製した各乳化油脂組成物の組成を下記〔表１〕にまとめ
て示した。尚、下記〔表１〕において、「コハク酸Ｍ
Ｇ」はグリセリンコハク酸脂肪酸モノエステルを表し、
「クエン酸ＭＧ」はグリセリンクエン酸脂肪酸モノエス
テルを表す。The compositions of the emulsified oil and fat compositions prepared in Examples 1 to 2 and Comparative Examples 1 to 4 are summarized in the following [Table 1]. In addition, in the following [Table 1], "succinic acid M
"G" represents glycerin succinic acid fatty acid monoester,
"Citric acid MG" represents glycerin cenoic acid fatty acid monoester.
【００２７】[0027]
【表１】 [Table 1]
【００２８】〔実施例３〜４及び比較例５〜８〕 （シューケースの製造）上記の実施例１〜２及び比較例
１〜４の各乳化油脂組成物（乳化油脂組成物１〜２及び
Ｃ１〜Ｃ４）を使用して、下記〔表２〕に示す配合に従
い下記（シューケースの作り方）によりシューケースを
それぞれ製造した。[Examples 3 to 4 and Comparative Examples 5 to 8] (Manufacture of shoe case) Each emulsified oil and fat composition of Examples 1 to 2 and Comparative Examples 1 to 4 (emulsified oil and fat compositions 1 and 2 and C1 to C4) were used to manufacture shoe cases according to the following (how to make shoe cases) according to the formulations shown in [Table 2] below.
【００２９】[0029]
【表２】 [Table 2]
【００３０】（シューケースの作り方）６０コートのた
て型ミキサーのミキサーボールに水及び乳化油脂組成物
を入れ、ボールの底をガスバーナーで加熱し、水と乳化
油脂組成物の混合物を沸騰状態まで加熱した。加熱を止
め、ミキサーボールの中に強力小麦粉及び薄力小麦粉を
入れ、ミキサーの回転を中速に設定して２分間混合し
た。次いで、全卵１７０重量部を４回に分け、低速回転
で５分間混ぜながら混合した。その後、更に２分間中速
で混合した。次いで、重炭酸アンモニウム及び重炭酸ナ
トリウムを添加した後、中速回転を続けながら、更に全
卵を加え、シューケース生地の硬さを最適状態に調節し
た。更に高速回転を１０分間続けてシューケース生地を
調製した。この時のシューケース生地の温度は４５℃で
あった。このシューケース生地をデポジッターで２５ｇ
づつ、天板上に自動的に絞り出した。ガス加熱方式のバ
ンドオーブン（全長２０ｍ）を用い、温度が入口の上火
２００℃、下火２６０℃、中間部の上火２１０℃、下火
２２０℃、出口の上火２３０℃、下火２８０℃で且つ焼
成時間が１８分間の条件下で、連続的に上記シューケー
ス生地を焼成した。得られたシューケースを天板よりは
がし、１昼夜室温で保存した。(How to make shoe case) Water and the emulsified oil and fat composition are put into a mixer ball of a vertical mixer of 60 coats, and the bottom of the ball is heated by a gas burner to boil the mixture of water and the emulsified oil and fat composition. Heated up. The heating was stopped, the high-strength flour and the low-strength flour were put in a mixer bowl, and the mixer was set to a medium speed to mix for 2 minutes. Then, 170 parts by weight of the whole egg was divided into 4 times and mixed while mixing at low speed for 5 minutes. Then, the mixture was mixed for an additional 2 minutes at medium speed. Then, after adding ammonium bicarbonate and sodium bicarbonate, the whole egg was further added while continuing the medium-speed rotation to adjust the hardness of the shoe case dough to an optimum state. Further, high speed rotation was continued for 10 minutes to prepare a shoe case material. At this time, the temperature of the shoe case fabric was 45 ° C. 25g of this shoe case cloth with a depositor
One by one, it was automatically squeezed onto the top plate. Using a gas heating type band oven (total length 20 m), the temperature was 200 ° C for the upper heat of the inlet, 260 ° C for the lower heat, 210 ° C for the middle heat, 220 ° C for the lower heat, 230 ° C for the upper heat, 280 ° for the lower heat. The shoecase dough was continuously fired under conditions of ℃ and firing time of 18 minutes. The obtained shoe case was peeled from the top plate and stored at room temperature for one day.
【００３１】上記のようにして得られた各シューケース
（１昼夜室温保存後のシューケース）について、ボリュ
ーム、食感（口溶け、サクミ感、ソフトさ）、風味、外
観及び内相（巣）を下記の方法によりそれぞれ評価し
た。また、これらの評価を基にシューケースを総合評価
した。それらの結果をまとめて下記〔表３〕に示す。 〔評価方法〕 ボリュームの評価 ボリュームは菜種置換法で測定した。ボールに菜種を縁
までいっぱいに入れる。次に、菜種をボールから空け、
これにシューケースを入れ、更に上記の菜種を入れる。
あふれた菜種の体積をパンの体積とする。 食感（口溶け、サクミ感、ソフトさ）の評価 食感（口溶け、サクミ感、ソフトさ）の評価は１０名の
パネラーによる官能評価で行った。評価結果は、食感
（口溶け、サクミ感、ソフトさ）が良好であると認めた
パネラーの人数により、下記評価基準で表示した。 Ａ：１０名のパネラー中、８名以上が認めた。 Ｂ：１０名のパネラー中、５〜７名が認めた。 Ｃ：１０名のパネラー中、３〜４名が認めた。 Ｄ：１０名のパネラー中、０〜２名が認めた。 風味、外観及び内相（巣）の評価 上記の食感の評価と同様に、１０名のパネラーによる官
能評価で行った。評価基準は、上記の食感における場合
と同じである。The volume, texture (melting in the mouth, sensation of softness, softness), flavor, appearance and internal phase (nest) of each of the shoe cases obtained as described above (the shoe case after being stored at room temperature for one day and night). Each was evaluated by the following methods. In addition, the shoe case was comprehensively evaluated based on these evaluations. The results are summarized in Table 3 below. [Evaluation Method] Evaluation of Volume The volume was measured by the rapeseed substitution method. Fill the bowl with rapeseed to the brim. Next, empty the rapeseed from the bowl,
Put a shoe case in it and put the above rapeseed.
The volume of overflowing rapeseed is the volume of bread. Evaluation of texture (melting in mouth, crispy, softness) Evaluation of texture (melting in mouth, crispness, softness) was performed by sensory evaluation by 10 panelists. The evaluation results were displayed according to the following evaluation criteria depending on the number of panelists who were found to have a good texture (melting in the mouth, crispness, softness). A: 8 or more out of 10 panelists recognized. B: 5 to 7 people were recognized among 10 panelists. C: 3 to 4 people were recognized among 10 panelists. D: 0 to 2 of 10 panelists recognized. Evaluation of Flavor, Appearance, and Internal Phase (Nest) The sensory evaluation was performed by 10 panelists in the same manner as the above-described evaluation of texture. The evaluation criteria are the same as in the case of the above texture.
【００３２】[0032]
【表３】 [Table 3]
【００３３】[0033]
【発明の効果】本発明のシュー用乳化油脂組成物を使用
することにより、少量の卵量でも、従来法により得られ
るシューケースよりもボリュームが大きく、且つ食感や
風味の良好なシューケースが得られる。即ち、本発明の
シュー用乳化油脂組成物を使用することにより、次のよ
うな効果が奏される。 (1)シューケースの容積（ボリューム）が大きく且つ厚
さが薄くなる。そのため、シューケースの口溶けも向上
する。また、オーブン内での焼成直後の容積に対するオ
ーブンから出した時点での容積の減少率が少なくなる。 (2)シューケースの内相に巣ができない。そのため、シ
ューケース中に注入するクリームの量を増大でき、また
シューケースの外観が良好となる。 (3)吸卵量を少なくできる。そのため、シューケースの
風味上の欠点である卵臭さが無くなり、あっさりとした
風味となる。また、吸卵量の減少から、製造コストの低
減に寄与できる。 (4)シューケースを冷蔵庫で保存しても食感の変化が少
ない。そのため、チルド運送やショーケース中での食感
の変化が少なく、製造直後の食感を長期間維持できる。EFFECTS OF THE INVENTION By using the emulsified oil / fat composition for puffs of the present invention, even with a small amount of eggs, a puffer case having a larger volume than the puff case obtained by the conventional method and having a good texture and flavor can be obtained. can get. That is, the following effects are exhibited by using the emulsified oil / fat composition for a shoe of the present invention. (1) The shoe case has a large volume and a thin thickness. Therefore, melting of the mouth of the shoe case is also improved. Further, the reduction rate of the volume at the time of taking out from the oven with respect to the volume immediately after baking in the oven becomes small. (2) There is no nest inside the shoe case. Therefore, the amount of cream injected into the shoe case can be increased, and the appearance of the shoe case becomes good. (3) The amount of sucked eggs can be reduced. Therefore, the egg odor, which is a defect in the flavor of the shoe case, is eliminated, and the flavor becomes light. In addition, the reduction in the amount of eggs sucked can contribute to the reduction in manufacturing cost. (4) There is little change in texture when the shoe case is stored in the refrigerator. Therefore, there is little change in texture during chilled transportation or in a showcase, and the texture immediately after production can be maintained for a long period of time.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 高橋 秀和 茨城県鹿島郡波崎町土合本町１丁目8762− 23 (72)発明者 船窪 久勝 茨城県鹿島郡波崎町土合本町１丁目8762− 23 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Hidekazu Takahashi 1876-2 Doihon-cho, Hasaki-machi, Kashima-gun, Ibaraki Prefecture 8762-23 (72) Hisakatsu Funakubo 1-chome, Doihon-cho, Hasaki-cho, Kashima-gun, Ibaraki Prefecture 8762-23
Claims (4)
量％及びジグリセリド０．２０〜３５重量％を含有する
ことを特徴とするシュー用乳化油脂組成物。1. An emulsified oil and fat composition for puffs, which contains 0.05 to 20% by weight of an organic acid monoglyceride and 0.20 to 35% by weight of diglyceride.
重量比が有機酸モノグリセリド：ジグリセリド＝１：
０．０１〜１：７００である請求項１記載のシュー用乳
化油脂組成物。2. The weight ratio of organic acid monoglyceride to diglyceride is organic acid monoglyceride: diglyceride = 1 :.
The emulsified oil / fat composition for shoes according to claim 1, which is 0.01 to 1: 700.
を含有することを特徴とするシューケース。3. A shoe case containing the emulsified oil / fat composition for a shoe according to claim 1.
ス生地原料に請求項１記載のシュー用乳化油脂組成物を
添加混合し、その後シューケース生地を焼成することを
特徴とするシューケースの製造方法。4. A method for producing a shoe case, which comprises adding and mixing the emulsified oil-and-fat composition for a shoe according to claim 1 to a shoe case material when the shoe case material is prepared, and then baking the shoe case material. .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26452093A JP3179260B2 (en) | 1993-10-22 | 1993-10-22 | Emulsified fat composition for shoe, shoe case, and method for producing shoe case |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26452093A JP3179260B2 (en) | 1993-10-22 | 1993-10-22 | Emulsified fat composition for shoe, shoe case, and method for producing shoe case |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07115890A true JPH07115890A (en) | 1995-05-09 |
| JP3179260B2 JP3179260B2 (en) | 2001-06-25 |
Family
ID=17404399
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP26452093A Expired - Fee Related JP3179260B2 (en) | 1993-10-22 | 1993-10-22 | Emulsified fat composition for shoe, shoe case, and method for producing shoe case |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3179260B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006191873A (en) * | 2005-01-14 | 2006-07-27 | Kaneka Corp | Emulsified oil and fat composition for shell of cream puff |
| JP2007074909A (en) * | 2005-09-09 | 2007-03-29 | Univ Kanagawa | Edible emulsion and method for producing the same |
| JP5763853B1 (en) * | 2015-01-20 | 2015-08-12 | 太陽油脂株式会社 | Emulsified oil / fat composition for shoe case |
| JP2020096553A (en) * | 2018-12-17 | 2020-06-25 | 不二製油株式会社 | Oil-in-water type emulsifier for chou pastry and chou pastry therewith |
-
1993
- 1993-10-22 JP JP26452093A patent/JP3179260B2/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006191873A (en) * | 2005-01-14 | 2006-07-27 | Kaneka Corp | Emulsified oil and fat composition for shell of cream puff |
| JP2007074909A (en) * | 2005-09-09 | 2007-03-29 | Univ Kanagawa | Edible emulsion and method for producing the same |
| JP4552198B2 (en) * | 2005-09-09 | 2010-09-29 | 学校法人神奈川大学 | Edible emulsion and method for producing the same |
| JP5763853B1 (en) * | 2015-01-20 | 2015-08-12 | 太陽油脂株式会社 | Emulsified oil / fat composition for shoe case |
| JP2020096553A (en) * | 2018-12-17 | 2020-06-25 | 不二製油株式会社 | Oil-in-water type emulsifier for chou pastry and chou pastry therewith |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3179260B2 (en) | 2001-06-25 |
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